Fresh Pumpkin Bread
Dive into the cozy comfort of autumn with this delightful Fresh Pumpkin Bread recipe, a perfect balance of warm spices and tender texture. Made with real, homemade pumpkin puree and a medley of cinnamon, nutmeg, and cloves, this bread brings out the best of fall flavors in every bite. The recipe comes together effortlessly with pantry staples like all-purpose flour, brown sugar, and a touch of vanilla to enhance its natural sweetness. This moist and aromatic bread is ideal as a breakfast treat, snack, or dessert and pairs beautifully with a cup of coffee or tea. Ready in just over an hour, it's perfect for holidays, gatherings, or simply enjoying at home. Plus, it stores well, making it a versatile option for make-ahead meal prep or freezing for later. Celebrate the season with this fresh pumpkin bread that will have your kitchen smelling heavenly and your taste buds smiling!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 0.5 cup vegetable oil
- 1.5 cups fresh pumpkin puree
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust it with flour.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Whisk until the mixture is smooth and well combined.
Stir in the fresh pumpkin puree and vanilla extract, mixing until fully incorporated.
Gradually add the flour mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Serve and enjoy your fresh pumpkin bread! Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 51.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
